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Orange Angel Cake

6.2 oz pkg. Angel Food cake mix
1 c orange juice, divided
2 T grated orange peel
1 T cornstarch
11 oz can mandarin orange segments in light syrup

Preheat the oven to 350 degrees.

In a medium glass or metal bowl, combine cake mix and 1/2 cup orange
juice. Beat on medium speed of a mixer until well mixed -- about
1 minute. Carefully fold in the grated orange peel. Pour mixture
into an ungreased loaf pan. Bake for 25-30 minutes or until the
top is golden brown -- do not underbake.

Cool the loaf pan on its side to insure a high cake for at least
1 hour or until cooled.

For the orange sauce, combine the cornstarch with 1/4 cup of the
orange juice. Mix until well blended. In a small saucepan, combine
the juice from the mandarin orange segments and the remaining 1/4
cup orange juice. Heat until boiling and add cornstarch mixture,
stirring constantly until thickened. Remove from the heat and add
the mandarin orange segments. Chill until ready to serve.

To serve, top thin slices of orange angel cake with the orange

Yields: 12 servings


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